MM Livestock Co

Yesterday was MLK Day and in the spirit of service, an entire pack of Cub Scouts descended on the home farm. 30 boys under 10. We made trash sticks and lined all the boys up at the street fence, each was given a trash bag and told, "Whoever gets to the back fence with the fullest bag wins!" The race was on! Little boys were filling trash bags as fast as they could! After we fed them lunch they played with the new lambs, petted puppies, learned to throw a rope, and how to tie a half hitch to keep th goats from getting away. They had a Blast and so did we. It makes everything worthwhile to see children learning about animals and farming. They all want to come back again to "camp out". I can see it now, little tents all over the pasture and sing alongs around the fire pit. S'mores anyone? Some of the bigger boys got their horsemanship badges and 2 Eagle Projects are up for consideration. Come see what the boys got done. Call first so Gracie is put away though! 951-259-2072 Meg

Yesterday was our first day back at the Murrieta Farmers Market. It was great to see all of our market friends! Now that there is room on the permit for us things should just keep clicking along. Our county changed their interpretation of the Veterans exemption so we had to wait for the market to be able to expand their permit to accommodate the 10 of us that were affected. We got some interesting questions yesterday that bear repeating (Ted I know your going to argue about this but hear me out.) One we got several times was, " Is the PORK grass fed?" No. Pigs cannot survive on grass or hay alone. They are a single stomached animal and cannot break down the cellulose enough to get proper nutrition. The pork we offer is Pastured. That means that they live outside, on living feed but it is not strictly grass. Root vegetables, as well as forbes, legumes and tubers are planted for them to eat. We also give them milk from the local dairy, and all the goodies that the farmers send home with us after the markets each week. This weeks load included beets, pumpkins, green beans, cauliflower, tomatoes, spinach, lettuce, herbs, and squash. The chickens get their share of the loot too. I think people that use the terms Grass fed or Grass Finished when referring to pork or poultry are misleading consumers. it chips away at the very credibility of the claim of livestock being Grass Fed and Finished. Ruminants are the only animals capable of surviving on a total grass diet. If these claims keep being made pretty soon Grass Fed and Finished will have no more importance than the terms Natural, and Free Range. Another question that came up was "Is the Pork and Chicken Hormone Free?" Yes, it has been illegal to use hormones or steroids in pork and poultry production since the 1960's. We were also asked about GMO's. The question doesn't apply to grass fed catlle and sheep since they receive no grain in their diet. We have never fed GMO grains, in fact we feed no corn or soy at all because the probability of those grains being genetically modified is a near certainty, even Organic Corn and Soy products likely contain GMO's because the fact that the seed is modified does not have to be disclosed. Truly Local is putting together some literature for producers to take to Markets or place in their stores that details species appropriate diets as well as Source Verification information. This is a great thing for small producers! It gets the information out there to help educate consumers, and it does away with many of the myths and blatant falsehoods they sometimes come across. Always ask questions, get to know your farmers and ranchers, and above all,remember that if someone claims Grass Fed Pork or Poultry, odds are it's a bum steer! Meg

That's a tough one. Where I come from Ranching is done from the back of a horse (or ATV) with working dogs, Handling and skill. Long hours spent managing and moving stock over large areas to keep them well fed and in good condition. Many of us have spent generations on the land. Ranching is a way of life, not a marketing tool. In my lifetime I have seen the available pastureage decrease by 90 percent in my area. One by one the big spreads like the Vail Ranch, The Shamel, and others get chopped up and sold off. First to the horsemen and vintners and later to the housing developer. We run on one of the last remnants of private rangeland thanks to one family whose vision is longer than the distance from elbow to wallet. We understand the importance of range management and land stewardship. Our Grass Fed Beef are bred specifically to thrive on grass. The genetics are proven to be some of the best around. Our mother cows come from generations of cattle bred to convert grass. These aren't some tired roping calves thrown out to fend for themselves. These aren't cattle stuck in a pen with hay thrown in twice a day. These are herds that took almost 100 years to build into what they are. Cattle that grade on grass! You hear these newcomers touting higher omega 3's and CLA in the same sentence that they claim extra lean. Hey Stupid! Fatty acids are stored in Fat! You need finish on those steers to make them palatable. You need to properly age your beef to improve tenderness and enhance flavor. Grass fed cattle move! They get their nutrition from LIVING grass, not hay or grain. I saw an ad for grass fed beef from local indigenous pastures and I almost fell over. Pastures have to be improved to some degree in this part of the country or it would take 5 acres to keep one cow alive, never mind get it to slaughter weight let alone finish. So many people are getting in to grass fed beef for the money that they produce an inferior product at the expense of the health and welfare of the animals. Well managed rangeland produces superior beef. Well managed cattle protect the rangeland. Do it right. Do it well. Don't do it without knowledge and experience, it's not fair to the cattle or your customers.

As many of you know we have an Open Farm Day and Educational Fair on shearing day every spring. This year we are adding a Farm to Table supper to our line up. Several of the chefs we supply as well as local produce growers have expressed interest in showcasing their offerings to the community. This year the proceeds will benefit Truly Local a Non Profit Certifying Agency that focuses on grass based production and provides farmers and ranchers the needed link to traceability and source verification. More on them later. As soon as Julie sends me the date that they will be here to shear I will pass on the date of the event. Plan to spend the day learning about Grass Fed Production, Range Management, Cooking Classes, and what to do with all that wool! Time to take the sheep out! Meg

Tweed and I inaugurated the new farm tool this morning! We got on the new quad and took the sheep out to the open pastures. Tweed was thrilled to do more than just bring the girls in! He moved them through the gates and out to graze, kept them away from the road, and moved them quietly around the field. He is a good old dog, Papa as we call him is getting up in years but still get the job done. He doesn't have the speed for trialing anymore but still loves to work. Our Grace has quite a bit of talent and just needs to learn to Take Time with her sheep. The new lambs are fine and will go back out with the flock in 3 days. Today I'm seeding pasture 1 here at the home place, Oscar is putting in onions and garlic, and then its off to cold storage to pick up half a beef and 2 lambs for the weekend markets. Busy, busy but worth every minute! Get your Holiday orders in early! Standing rib roasts, Crown roasts, Hams, an Leg of Lamb are all great for Easter! 951-259-2072. Meg

I went out to check critters tonite and Emma was hollering her head off. I figured the goat was out or something. Nope! Screamer and Blackie had lambed! Both girls are fine and 5 new lambs on the ground. Screamer had 2 ewe lambs and Blackie tripled. 2 little ram lambs and a ewe lamb. I moved them into the jugs and said a prayer of thanks that they waited until the rain was over! Both mothers have a good milk supply and the lambs are strong. These gals never cease to amaze me. Screamer is 12 and Blackie is only 5, she was a show sheep and has spent her whole life here. She is one of our F1 Dorper crosses and has had triples her last 3 lambings. She's out of Lola who is one of old Trips daughters. This is the 3rd generation that consistently has triplets and raises them without help. Now that everyone is snug and cozy, I'm going to catch a couple hours of sleep and come back out and check again. The next couple of weeks will be busy! All of the farm flock are ready to pop! More later! Meg

Today started out pretty normal, feeding, watering, moving livestock around, checking puppies, etc. Two of our sustainers are visiting and have been building our new website while they are here. Bless them! We looked into getting the ATV fixed so it would be easier to feed and get the sheep out to graze in the mornings, Robbie from JRS Motorsports came to give us an estimate and its going to take about $400 to get the Polaris back in shape. Ouch! Robbie told us he had a Honda in good shape but it was out of my price range right now. Our friends stepped in an got it for us! They said they would take it out in meat. Wonderful! Thank you so much! We can get the work done more efficiently and use much less gas then Betsy requires! The commitment that our members have to "Their Farm" never ceases to amaze me! All but 2 of Gracie's pups are spoken for now with Molly going to a friend up the hill. She hid 5 from me when I wrote about them. 11 pups instead of 6! Their eyes are all opening now and their personalities are developing. They are going to be great working dogs. The boys are cooking a ham in the pit tonite and hanging out around the fire. I'm going to take Lil in to her 8 pups now and call it a nite. It's a nice quiet end to an amazing day! Come see us soon 951-259-2072 Meg

Starting January 1, 2012 Nutritional labeling will be required on over 40 retail meat and poultry cuts packaged for retail sale. Small farms are exempt from the requirement but I don't think it is a bad idea to be prepared anyway. The labels are available free on the USDA website and what we have decided to do is use them in an approved method as follows: Rather than label each piece of meat we are making a folder to take to the Farmers Markets with the Nutritional information in it. People can flip through to the cut they are choosing and read the analysis. This way we only have to print the information once. We like to stay ahead of the curve, and since we already have to have USDA inspection information clearly visible, as well as source verification, heritage breed information etc. on the label, having the analysis data might be a good thing. We will see if people make use of the information or not. It's not that much more work to keep the officials happy. We are harvesting beef again in 2 weeks and I have room for 3 people in the truck if anyone wants to ride along to the plant. Give mea call and let me know. 951-805-7341. Meg

This is a short story about my friend Seamus, who taught me more than I will ever fully realize. I was working Tweed one morning several years ago and was really getting frustrated with him because he wouldn't come in and hold a single. An old truck had pulled off to the side of the road to watch my repeated failed attempts and I didn't give it much though until the old man stepped out and with a strong Scottish Burr said, "Girl you're gonna sour that dog and its YOU that's wrong, Not Him!" He walked across to where I was, patted Tweed on the head and with the quietest voice said, "Come Son, let's show her how to help you." He got Tweed back on his sheep and had him holding for a perfect stranger in just a matter of moments. I was shocked! Tweed would never work for anyone else until that moment. Then the lecturing began! Do this stand there, be quiet woman! He taught me to trust my dog, to think of him as a partner rather than just a pet, and how to get the most out of us as a team. I learned to "feel" my stock rather than work them. My Tweed is an old dog now but can still work the farm flock and Seamus said of our Grace. "Don't let anyone but Anna start that dog! She's too good to foul up! He went home a few years ago for a visit and at 95 decided to stay and work the hills of his youth. I talked to him almost every day until today. When his daughter called to tell me "Whisp came in without Da." She and her husband went up the hill and found him, at 97 sitting by his dogs tending his flock with his pipe still warm in his hand. That's the way he would have wanted it. He's helping the Lord tend the flocks now, with quiet grace and firm yet gentle understanding. 3 young dogs will be coming here in a few months, Whisp and Lass will stay to work the hills. I will take good care of them my friend and trial them as you would have wanted with honor, dignity and respect. You too will. Be able to learn from Seamus, Many of our sessions are recorded as well as several hours of rememberings of a Scottish Hill Shepherd. Meg

As I was pouring my coffee I looked out the window and saw woolie behinds at the door of the workshop. UH OH! That's where Oscars veggie starts are and someone left the door unlatched! Emma (as usual) had pushed the door open and gone shopping with her friends! They only got into the chicken feed (rolled oats, alfalfa, molasses, sea weed, barley, and sunflower seeds.) and one tray of lettuce. It must have been a sight, 1 round woman and a border collie convincing big old ewes to leave the buffet and GET BACK OUT to the pasture! Tweed convinced them though and disaster was averted. Emma has a knack for opening barn doors an if you don't put a snap or lock through the hasp she's in. We take her to schools and nursing homes to visit so she has a misguided sense of entitlement. It is so fun to walk in to a nursing home with a sheep instead of a dog. Many of those people just light up! We have started video taping when these folks tell us their stories of growing up on the farm or what it was like before WWII. This is living history and needs to be preserved for future generations. Get your parents and grandparents to tell you how it really was back then. Tape it! We need to keep this knowledge available. And to think, my journey as a historian started with a sheep! Once our new site is up you will be able to watch these interviews and stories on line. Until then give us a buzz and come say hello. 951-259-2072. Meg

Two of our Sustaining Members are here for a few days and it has been great fun having them! Despite mud and cold they've been able to spend time getting to know all of the farm critters and today we are going out to the grazing grounds to take pictures of the cattle for the new website. They spent yesterday watching the old dog work sheep, the young dog try to help, Wallace get in everyone's way, and the chickens argue over who gets the biggest grubs! They met. DJ, Oscar, and Jason, hopefully got a taste of a day on the farm, and then we went to Big jims for supper. I'm going to sponsor Jim's Bar-B-Q team this season to get people more familiar with Grass Fed and Pastured meats. That Man Can Cook! Bill E Goat is getting his feet trimmed this morning and is none too happy about it! We put the sheep and goats through a sorting race and each one goes into the squeeze for their wellness check. Its vaccination time and time to get all the testing done for various agencies. Oscar is getting the garden plots and raised beds all prepped for veggies, and inspection time is just around the corner. The work never ends but its great to know that I am making a difference in my own way. I LOVE Farm life and even with the challenges, wouldn't change a thing! Meg

We participate regularly in a couple of local area Farmers Markets and here is what our market managers require for us to be included. Proof that we raise what we sell. Proof of inspection. Proof of processor, proof of licensed cold storage facility. Business paperwork that shows our affiliate farmers and their permits and licensing. Our Market Manager visits every farm that participates in the market and knows first hand what they grow or raise. We had an issue with our Veterans exemption (actually 10 vendors did not just us) our county changed their interpretation of the rule and we had to wait until the market could expand their health permit. Frustrating for us but rules are rules. I get so angry when people try to give all Farmers Markets a bad name because a few officials didn't do their jobs right. Our local markets are inspected regularly by at least 3 different agencies and as long as a vendors paperwork is correct and their permits are in order there are no problems. We, as Grass Fed and Pastured Meat Purveyors must have the following. Harvest, Packing, and Cold storage receipts, proper labeling, certified scales, approved storage and transport coolers, approved sales displays, food handler or manager certification, inspected fire extinguishers, and the list goes on. Every Produce Seller must be a Certified Grower and have that Certification Posted in their booth. I don't sell veggies so I don't know everything that they have to do. Are their unscrupulous vendors out there? I'm sure that there are a few, but the vast majority of the people that sell food at farmers markets are honest farmers and ranchers just trying to make a living. Ask questions at the booths you visit, most people want to talk to you about what they raise and grow. If the answers you get don't seem right to you, vote with your wallet and purchase from someone else. Talk to the Market Manager or your county certifying agency if you think there is fraud taking place. Its not rocket science, and I believe whole heartedly that most consumers are savvy enough to spot something that isn't right. Keep Shopping Farmers Markets! It is the best source for locally grown clean food. Meg

Ever been body checked by an Akbash? My female did just that! I was feeding her and getting her whelping box ready when she slammed into me and made a bee line for the back seat of the truck! She had decided that the warm back seat of "her truck" was the place she was having her pups and that was that! It was rather comical. 80lb of white dog grinning out the window as I cleaned the mud off my pants! I let her hang out figuring she had a few more days to go. Wrong! As we pulled in to Big jims for our morning infusion of coffee and killer omelets I heard a strange squeaking from the back seat. The puppies were coming! Luckily she had a horse blanket back there for just such an emergency. I checked to see that she wasn't having trouble and we went to breakfast. She had 2 more while we were inside and Jim sent her out biscuits and gravy to give her "energy". His wife just shook her head and laughed. She's used to us rolling in with bottle babies, the working dogs, Lil, or lord knows what in the pickup. When she saw the rainbow of pups she asked what kind they are. With a perfectly straight face I told her, "These are the last of the very rare Akahoula dogs. There are only 6 others on the planet!" She looked at me and then started laughing her head off. "Kinda like grass fed pigs right?" I just laughed and said "yup". Seriously though, this cross has turned out to be better than average as a stock guard. 3 of the older pups live on working ranches and do their jobs really well! The other 3 are companion dogs an their owners adore them. I have reserves on 6 from this litter so there are 3 still available. They are steady, loyal dogs that are quite content to live with a flock of sheep or on the couch. Come see them! They would make a great addition to any home with room for a bigger dog. Lil is taking great care of them although she needed some convincing that the barn was a better home than my truck! Meg

After spending several hours with our District Attorney looking over the criminal aspects of the case against those persons that attempted to destroy my way of life, killed a good colt, and darn near ruined a nice pickup truck I asked myself if it is all really worth it. YES IT IS! It is who I am, farming is as much a part of me as breathing. Our family has been on the land since before this country was born. I am no activist but I do take action. I believe in what I do, I have a God given right to do it, and I owe it to my customers to do it well. I believe that the truth is more important than the dollar and that criminals should be punished. The new laws that went in to effect will help ensure that justice is served. I still can't fathom why anyone would hurt animals to hide the truth. It's sick! This has been going on for MONTHS now and shows no sign of slowing down. I have full time security at the home place now, and no one comes through the gate that doesn't belong here. My time is much better spent tending to my stock and keeping everything running smoothly. Farmers and Ranchers are a tough bunch. We work hard, we play hard, and we love our lives. When we are pushed too hard, we push back! But we are also the first to lend a hand or give advice when asked. If any one of us allows these kind of senseless and vindictive acts to continue the small farmer is doomed. It is imperative that we defend our rights, expose those that are a danger to the health and welfare of people that need clean unadulterated food to survive, and continue to set examples for future generations. When choosing a farm that claims any kind of certification ask to see proof. For example Certified Natural Beef is a USDA program that costs several thousands of dollars to be a part of. We are lucky enough to sell a portion of our beef cattle to a Company that pays for that certification. For a smaller fee we can come in under their umbrella for the steers we keep to sell ourselves. We have to meet or exceed the criteria in order to do this but since we are a grass fed operation this is no problem. We also take additional steps to ensure quality. We pay extra to have our beef graded any time we harvest under USDA inspection. This is another quality control point for us. Anyone that says that grass fed beef won't grade is wrong! Properly managed grass fed and finished beef can consistently grade choice or better. Can we do it in 12- 14 months? No. Can we do it in 20 to 28 months? Absolutely! Grass fed animals mature at a natural rate. Not under artificial feed lot conditions. It takes time to do things correctly. Animals need time to finish before harvest. One of the butchers we use has offered to give a talk on the importance of finish, the benefits of proper aging, and explain cutability in detail. If you would like to attend in person let me know. We will have DVD's of the lecture available as well. builttoslide@msn.com Thanks for paying attention. Meg

After 2 weeks of mud and yuck I got one heck of a chuckle. Oscars little Game Hens laid their first eggs! He was so proud of those 2 little eggs. As everyone who knows me will tell you, I am NOT a bird person. It's worth putting up with them to see the sheer delight on that mans face when he gets those eggs. I ordered him more egg layers from McMurray Hatchery and since they were only a little more expensive I got him a selection of "Heritage" birds as well as the tried and true sex links. Thank goodness for Peggy! She is teaching us (me) how to raise chickens properly, building pasture enclosures, coops, brooders, etc. I'm still not completely sold on the chicken thing but that may be because what I know about chickens you could put in a thimble and still have room for an olympic size pool! I know beef, I know lamb, I know genetics, range management etc. Chickens are a whole new world. I think it was Jimmy Williams that said it best. "It's what you learn after you know it all that's important". On a more somber note AQHA legend First Down Dash died on Thanksgiving Day at Vessels Stallion Farm. This great horse will be missed, but we all know that he's up there with Scoop snacking on sunflower seeds! Memorials can be sent to AQHA Foundation. Time for me to head out and check cows. Meg